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Trattoria Acqua's
Fuyu Persimmon Salad
Makes 4 Servings
Ingredients
*1 fresh Fuyu persimmon
*1 ounce organic baby arugula
*1 ounce celery root, julienned
*4 tablespoons Satorani aged balsamic glaze
*Pinch of sea salt
*2 ounces of homemade goat cheese panna cotta (See Ingredients Below)
* FOR THE GLAZE:
*2 cups goat cheese
*4 tablespoons heavy cream
*4 tablespoons milk
*3 gelatin sheets
Instructions
1Prepare the goat cheese panna cotta by combining ingredients and stiring to create a glaze.
Source
Executive Chef Damaso Lee, Trattoria Acqua, La Jolla, CA